Raspberry Lemonade

Enlist raspberries -- those on the verge of being overripe are perfect -- to sweeten lemonade and turn it a pleasing shade of pink. Pounding the lemon slices releases oil from the rinds, rounding out the flavor.

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Ingredients

10 sliced lemons

2 cups raspberries

1 1/2 cups sugar

6 cups water

2 1/4 cups tequila blanco (optional)

Mint, for garnish

Directions

Combine lemons, raspberries, and sugar in a large pot. Pound the mixture firmly with the end of a straight rolling pin (or a large wooden spoon), extracting as much juice as possible, about 10 minutes. Stir in water. Pour through a sieve into a large bowl. Press the solids until all juice is extracted. Discard the solids. Serve over ice.

Cocktail version: Stir tequila into lemonade. Serve over ice, and garnish with mint.